Butternut Thai Red Curry Soup is epic in so many ways, from the striking color, nutrient density, bold flavor, and incredibly healthy reasons why you have to try it. This recipe is very few ingredients and the butternut squash with aromatic Thai red curry paste is a comforting wellness combination. You will be almost shocked at this creation because it looks pretty amazing, tastes more amazing, and is a bowl of superfood power.
Table of contents
I love butternut squash and actually, prefer it in a soup form. The creaminess (without the cream), balanced sweetness, and let’s not forget the suitcase full of reasons why butternut squash is super healthy for you…it’s a must for my lifestyle.
Relishing in my satisfaction that I can consume an entire butternut squash within a few days just warms my soul. It’s like scoring an A on a test. I just ate so healthy, without even realizing it and for me…I really like that. Healthy food that tastes guilty (maybe some of you can relate to me here, haha).
What is butternut squash with Thai red curry soup?
Adding Asian flavors takes this sunset-hued vegetable to a whole new level. Aromatic and savory ingredients blend seamlessly with butternut squash, creating a deeply satisfying dish.
With that in mind, the combination of baked, tender butternut squash and Thai red curry paste elevates this soup to something truly special. Not much else is needed—just bold flavors coming together to create a visually stunning, flavor-packed bowl of comfort.
The soup’s luxurious thickness comes entirely from the butternut squash itself, transforming into a velvety, silky texture in every healthy, glowing spoonful.
I’m obsessed with it!
Why Bake the Butternut Squash First?
Baking butternut squash before making soup is the GOAT (greatest of all time)! That means it enhances both flavor and texture, creating a richer and more complex dish. Here’s why it’s worth the extra step:
- Eliminates Excess Water – Unlike boiling, which can make the squash waterlogged and dilute the flavor, roasting concentrates its natural richness. THIS IS SUPER IMPORTANT to get the best flavor and nutrition.
- Deepens Flavor – Roasting caramelizes the natural sugars in the squash, bringing out a deeper, slightly nutty sweetness that boiling alone won’t achieve.
- Enhances Creaminess – Baked squash becomes ultra-soft and smooth, blending effortlessly into a velvety, silky soup without the need for heavy cream.
- Easy to Prep – Roasting allows the skin to soften, making it much easier to scoop out the flesh, especially compared to peeling raw squash.
- Adds a Slightly Smoky Depth – Depending on your roasting time, a bit of browning on the edges adds a subtle roasted complexity to the soup.
By baking the squash first, you unlock its full potential, turning an ordinary soup into something deeply flavorful, naturally creamy, and irresistibly comforting.
Ingredients
Main Ingredients
- 1 whole medium butternut squash – Baked is best! This retains the nutrients and has the best, true flavor. Peel and cube. Naturally sweet and creamy when cooked, making it the perfect base for this dish.
- avocado oil: This is to toss the butternut squash with before baking.
- 1 1/2 tablespoons Thai red curry paste – Adds bold, aromatic spice; you can use homemade or store-bought for convenience.
- 4 garlic cloves – Provides a deep, savory flavor that enhances the curry.
- 1 thumb-sized piece of fresh ginger – Adds warmth and subtle spice to balance the flavors. A must have! Organic ginger has bolder flavor.
- 4 cups low-sodium vegetable broth – A flavorful base that allows you to control the salt level; adjust for desired consistency.
- 1/2 cup water – Helps to thin out the soup if needed.
- 1 bell pepper – Adds a hint of sweetness and crunch; use red, yellow, or orange for the sweeter variety, green for a more savory bell pepper.
- 1 carrot, julienned – Provides natural sweetness and a slight crisp texture.
- Salt and pepper, to taste – Enhances and balances all the flavors.
Optional Garnishes
- Scallions – Adds freshness and a mild onion flavor.
- Vegetables (bok choy, asparagus, long beans, sautéed eggplant) – Customize with your favorite vegetables for added texture and nutrition.
- Crispy garlic bits – Enhances the dish with a crunchy, aromatic bite.
- Red or green chilies, very thinly sliced – Adds a fresh, spicy kick; use a mandolin for uniform slices.
- Coconut Cream Drizzle
- Creme Fraiche
Tools Needed
To achieve the perfect texture and depth of flavor in this soup, having the right tools is key. Here’s what you’ll need:
- Sheet pan & foil – For baking the butternut squash until tender and caramelized. The foil helps with easy cleanup. Use a fork to test the squash is ready.
- Mixing Bowl – Needed to toss the squash with oil.
- Dutch oven or heavy-bottomed pot – Ideal for low simmering the soup, allowing flavors to meld beautifully.
- Immersion blender – Blends the soup directly in the pot for a smooth, velvety texture without the hassle of transferring to a blender. A must for this exact recipe, or use a High Power Blender.
- Cutting board – A sturdy surface for safely prepping ingredients.
- Sharp knife – Essential for cutting through the tough butternut squash and finely chopping aromatics.
- Ladle – Makes it easy to serve up generous portions of this rich and creamy soup.
- Bowls for serving – Choose deep, wide bowls to showcase the soup’s vibrant color and garnishes.
Instructions
These step by step instructions, and the step by step images below in the recipe card, tell and show you exactly how to make this creamy and velvety butternut squash soup with red Thai curry.
- Prep your ingredients by peeling and cubing the butternut squash in 1″ wide pieces. Doesn’t need to look perfect. You can leave the garlic cloves in the garlic skin.
- Preheat oven to 400 F.
- In a mixing bowl, toss the butternut squash in avocado oil. Line a baking sheet with foil and lay the squash out on the sheet. Add the garlic bunch.
- Bake the squash to tender texture at 400 F for 18 minutes. If a fork can go through the squash, it’s ready.
- Remove the sheet and set aside. Heat the Dutch Oven over low-medium heat.
- Add the baked squash, the peeled garlic cloves, and the low sodium vegetable broth and water. Use the immersion blender to blend everything until very smooth.
- Add the ginger and press down with the immersion blender to mix it into the soup.
- Add the Thai red curry. Mix it in well and low simmer the soup.
- Add the water. Mix that in gently.
- Taste and then add desired salt.
- Add the carrots and bell peppers.
- In a few minutes, once the vegetables are tender but still colorful, remove the soup from the heat. Garnish with toppings and pepper, and serve. Enjoy!
Best Tips
- Roast for Maximum Flavor – Roast the cubed butternut squash at 400°F (200°C) for 18-20 minutes until golden and slightly caramelized for the best natural flavor and sweetness.
- Use an Immersion Blender – Blending directly in the pot ensures a smooth texture without extra mess. If using a standard blender, blend in batches and be careful with the hot liquid.
- Adjust Consistency – If the soup is too thick, add more vegetable broth or water. If too thin, let it simmer longer to reduce.
- Layer the Flavors – Sauté garlic, ginger, and Thai red curry paste first to unlock their full aroma before adding liquids.
- Season Last – Wait until the soup is blended before adjusting salt and spice levels. The squash’s natural sweetness can intensify after blending.
Serving Suggestions
This is a very versatile recipe…you can put anything with this butternut red curry soup from adding in coconut milk, topping with shrimp, making it more vegan with extra vegetables, or creating an umami burst with a dash of fish sauce. Create and enjoy with these extra ideas…
- Toppings for Extra Texture: Sprinkle crispy garlic bits, crushed peanuts, toasted coconut flakes, or fried shallots for added crunch.
- Fresh Herbs & Garnishes: Chopped cilantro, Thai basil, or scallions add a fresh burst of flavor.
- Protein Boost: Add pan-seared tofu, shrimp, or shredded chicken to make it heartier.
- Side Pairings: Serve with jasmine rice, crusty bread, or roti to soak up the rich soup.
- Spice Control: If serving to guests, offer extra chili slices or chili oil on the side so everyone can adjust the heat to their liking.
Common Questions
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors meld. Store in an airtight, glass container in the fridge for up to 4 days.
Can I freeze this soup?
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Reheat gently on the stovetop, adding broth if needed. Souper cubes are perfect for freezing this recipe.
What can I use instead of Thai red curry paste?
Try blending galangal or ginger and lemongrass into your soup. You can buy Thai red curry paste if you
How do I make it creamier?
For extra creaminess, stir in full-fat coconut milk after blending, or blend in a small amount of cooked white rice for natural thickness.
Can I make this without roasting the butternut squash?
Yes, but roasting adds depth. If skipping, dice and sauté the squash in the Dutch oven before adding broth, then simmer until soft. Using boiled squash will remove some of the squash flavor and make the dish more watery.
Butternut Thai Red Curry Soup
Equipment
- Sheet pan & foil
- mixing bowl
- Dutch Oven or heavy-bottomed pot
- Immersion Blender Blends the soup directly in the pot for a smooth, velvety texture without the hassle of transferring to a blender. A must for this exact recipe, or use a High Power Blender.
- sharp knife
- ladle
- Bowls
Ingredients
- 1 whole medium butternut squash peel and cubed in 1" wide pieces
- avocado oil
- 1 ½ tablespoons Thai red curry paste you can use homemade or store-bought for convenience.
- 4 garlic cloves
- 1 thumb-sized piece of fresh ginger Organic ginger has bolder flavor.
- 4 cups LOW-sodium vegetable broth be sure it's low sodium
- ½ cup water
- 1 bell pepper use red yellow, or orange for the sweeter variety, green for a more savory bell pepper.
- 1 carrot julienned
- Salt and pepper to taste
Optional Garnishes
- Scallions
- Vegetables bok choy, asparagus, long beans, sautéed eggplant
- Crispy garlic bits
- Red or green chilies very thinly sliced use a mandolin for uniform slices.
- Coconut Cream Drizzle
- Creme Fraiche
Instructions
- Prep your ingredients by peeling and cubing the butternut squash in 1" wide pieces. Doesn't need to look perfect. You can leave the garlic cloves in the garlic skin.Preheat oven to 400 F.
- In a mixing bowl, toss the butternut squash in avocado oil. Line a baking sheet with foil and lay the squash out on the sheet. Add the garlic bunch.1 whole medium butternut squash, avocado oil
- Bake the squash to tender texture at 400 F for 18 minutes. If a fork can go through the squash, it’s ready.
- Remove the sheet and set aside. Heat the Dutch Oven over low-medium heat.Add the baked squash, the peeled garlic cloves, and the low sodium vegetable broth and water. Use the immersion blender to blend everything until very smooth.4 garlic cloves, 4 cups LOW-sodium vegetable broth, ½ cup water
- Add the ginger and press down with the immersion blender to mix it into the soup.1 thumb-sized piece of fresh ginger
- Add the Thai red curry. Mix it in well and low simmer the soup.Taste and then add desired salt.1 ½ tablespoons Thai red curry paste
- Add the carrots and bell peppers.1 bell pepper use red, 1 carrot
- In a few minutes, once the vegetables are tender but still colorful, remove the soup from the heat. Garnish with toppings and pepper, and serve. Enjoy!Scallions, Vegetables, Crispy garlic bits, Red or green chilies, Coconut Cream Drizzle, Creme Fraiche
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